![]() A great recipe that has already been requested again! I will try with veal also. Took another reviewer's advice and used chix broth in place of the water. I just added a little salt and it was still excellent - although would cook next time with the capers as I love veal piccata. Delicious!Įasy, fast, and delicious!!! I had boneless/skinless chix thighs and I was out of capers. My grandkids told me they don't like garlic and lemon but when this dish was put on the table, they wolfed it down. I also had boneless skinless chicken thighs. Transfer chicken and sauce to a platter and top with parsley serve with lemon wedges. Remove from heat and stir lemon juice into sauce season with salt. ![]() Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Knock off excess flour and transfer to a plate. Working one at a time, place cutlets in bowl and toss to coat in flour. ![]() ![]() Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). ![]()
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